Pan con Tomate (Spanish Tomato Bread)

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Cook Time: 5 minutes

Sometimes the simplest meals are the best meals. This humble recipe for pan con tomate is the perfect example of that! You only need three ingredients: a large ripe tomato, crusty bread, and a garlic clove. Olive oil and salt are also key to enhancing the flavors of the tomato and garlic. The beauty of this dish lies in its simplicity and the quality of the ingredients. When tomatoes are in season and perfectly ripe, this recipe really shines.

As you blend the tomato into a smooth puree and spread it over the bread, the variety of tomato doesn't matter too much as long as it's ripe and fresh. Good quality extra virgin olive oil is essential for achieving the best taste. A quality olive oil has multiple layers of flavor, and as Samin Nosrat advises, "If you taste something expensive and don't like it, then it's not for you. But if you find a reasonably priced bottle that tastes amazing, then you've scored!"

Additionally, using thick, crusty bread will help keep the toast from getting soggy after you add the tomato puree. If you don't have a blender, you can use a handheld immersion blender or even a cheese grater to achieve a similar result.

Ingredients

• 1 large ripe tomato, chopped
• 2 slices crusty bread
• 1 garlic clove, halved
• 1 tablespoon extra-virgin olive oil (or to taste)
• Sea salt to taste

Directions

1. Place the chopped tomato in a blender and blend until smooth.
2. Toast the bread slices until golden brown, about 1 to 3 minutes, depending on your toaster.
3. Rub each slice of toasted bread with the halved garlic clove. It's easier to do this if you leave the peel on the garlic.
4. Spread the tomato puree generously on each slice of toast.
5. Drizzle the toast with extra-virgin olive oil, and sprinkle with sea salt to taste.

Nutrition Facts (per serving)

Nutrient	Amount	% Daily Value*
Calories	322	-
Total Fat	16g	20%
Saturated Fat	2g	12%
Cholesterol	0mg	0%
Sodium	314mg	14%
Total Carbohydrate	39g	14%
Dietary Fiber	4g	14%
Total Sugars	8g	-
Protein	7g	15%
Vitamin C	26mg	29%
Calcium	113mg	9%
Iron	3mg	16%
Potassium	522mg	11%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The History of Pan con Tomate

Pan con tomate, or Spanish tomato bread, is a traditional Catalan dish with roots that trace back to the early 19th century. It emerged as a simple and economical way to use ripe tomatoes during harvest season, combined with rustic bread and local olive oil. Originally, it was a peasant food, designed to add flavor and nutrition without requiring expensive ingredients. Over time, it became a beloved staple across Spain, celebrated for its freshness and versatility.

Regional Variations

While Pan con tomate is most strongly associated with Catalonia, regional adaptations exist throughout Spain. In Mallorca, for example, the bread is sometimes rubbed with raw garlic before adding the tomato, while in Valencia, it is common to drizzle a mix of olive oil and locally grown paprika. Each region emphasizes local olive oils and bread varieties, giving the dish subtle differences in texture and flavor. Coastal areas often serve it alongside seafood, whereas inland regions pair it with cured meats or cheeses.

Distinguishing Features

Unlike bruschetta from Italy, which often includes basil and a drizzle of balsamic vinegar, Pan con tomate focuses solely on the harmony between ripe tomatoes, olive oil, and crusty bread. It avoids heavy toppings, letting the ingredients speak for themselves. The tomato is either pureed or grated, leaving a slightly chunky consistency that sets it apart from smooth tomato spreads. Garlic, when used, is lightly rubbed on the bread rather than blended, preserving its aroma without overpowering the fresh tomato flavor.

Where It Is Typically Served

Pan con tomate is most commonly served as a breakfast or brunch dish, often accompanied by coffee or a glass of fresh juice. In tapas bars, it appears as a light starter or side dish, complementing cured hams, cheeses, or olives. It is also popular in home kitchens for a quick snack or simple appetizer, making it a versatile component of Spanish culinary culture.

Interesting Facts

• The dish gained international attention during the 20th century as Spanish cuisine grew in global popularity.
• Traditional preparation emphasizes using the best quality olive oil, as it dramatically influences the flavor.
• Some Catalan families prefer to toast the bread lightly, while others enjoy it soft, allowing personal taste to guide the texture.
• Pan con tomate has inspired modern variations, including the addition of anchovies, cheeses, or roasted peppers, but purists maintain that simplicity is key.
• The dish is so emblematic of Catalonia that it is often considered a symbol of regional identity and culinary pride.

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